In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with sweetened condensed milk, beating well after each addition. Stir in chocolate chips and walnuts. Put in freezer for 30 minutes.

Shape into 1 inch (or smaller) balls; place on waxed paper-lined baking sheets. Loosely cover and return to refrigerator for 1-2 hours or until firm (or freeze 30 minutes or more, for easier handling when dipping)

In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.

Makes approximately 5-1/2 dozen.

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